ALMOND MELTAWAYS RECIPE RECIPES
ALMOND MELTAWAYS RECIPE - FOOD.COM
These little gems will melt in your mouth! Recipe is from Family Circle. The dough must refrigerate for 2 hours (not included in prep time).
Total Time 28 minutes
Prep Time 10 minutes
Cook Time 18 minutes
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 5
Steps:
- Beat together butter and 1/2 cup of the confectioners' sugar in bowl until smooth and creamy. Beat in almond extract.
- On low speed, beat in flour and nuts.
- Wrap dough in plastic wrap; refrigerate until firm, 2 hours.
- Heat oven to 325 degrees F. Pinch off pieces of dough in heaping teaspoonfuls.
- Roll into logs and taper ends; bending into crescents.
- Place on ungreased baking sheets. Bake in 325 degree oven for 16 to 18 minutes, until lightly browned.
- Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners' sugar.
- Cool completely then sprinkle again with any remaining confectioners' sugar.
Nutrition Facts : Calories 60.1, FatContent 3.6, SaturatedFatContent 1.7, CholesterolContent 6.8, SodiumContent 1, CarbohydrateContent 6.4, FiberContent 0.3, SugarContent 3.4, ProteinContent 0.8
MELTAWAYS RECIPE | ALLRECIPES
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
- Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
- Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.
Nutrition Facts : Calories 143.8 calories, CarbohydrateContent 12.2 g, CholesterolContent 20.3 mg, FatContent 10.2 g, FiberContent 0.6 g, ProteinContent 1.5 g, SaturatedFatContent 5.1 g, SodiumContent 25.5 mg, SugarContent 3.7 g
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From thenovicechefblog.com
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From billiejoskitchen.com
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From billiejoskitchen.com
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From tasteofhome.com
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